Remove the skin from the checked breasts.

Place between two pieces of plastic wrap or baking paper and, using a rolling pin, pound each fillet to 1.5 cm thick.

Choose three bowls large enough to hole the chicken.

In the first bowl, combine the flour with dried oregano and season with salt and freshly ground black pepper.

Break the egg into the second bowl and lightly beat.

Place the bread crumbs in the third bowl.

Take the first chicken breast, coat with the seasoned flour, then egg and finally coat well with the breadcrumbs and then lay on a large plate. Repeat with remaining chicken breasts.

When all are crumbed, place in the fridge to allow the crumb to set while you make the sauce.

When the sauce is ready, start cooking the chicken.

Heat a large frying pan over medium heat and add the olive oil and butter. When the butter has melted, add the chicken breasts, one or two at a time so as not to overcrowd the pan, and cook approx 4 minutes each side until the crumbs are golden and chicken cooked.

Remove the chicken from the pan and drain paper towel and keep warm while you cook the remaining chicken.

Line a baking tray with baking paper and place the chicken breasts on the prepared tray. Spoon over 2-3 tbsp of the sauce and top with torn bocconcini.

Lightly brush the basil leaves with some oil and lay, together with the slices of prosciutto, on the baking tray, beside the chicken.

Place under a preheated grill and cook until the cheese is golden.

Place the chicken topped with the basil and prosciutto onto serving plates.

Serve with chips and salad, or creamy mashed potatoes and steamed green beans.

Finely slice the onion

Finely chop the garlic

Heat the oil in a saucepan, add the onion and gently saute, adding the garlic after a few minutes.

When the onion is soft, add the tomatoes, tomato paste, oregano and vinegar.

Simmer, uncovered, until thick.